Nutrition report ready

Lay's Chips Patatje Joppie

Calories, Nutri-Score, processing level, additives, ingredients and shopper prices for this Lay's product.

Nutri-Score D

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Lay's Chips Patatje Joppie by Lay's

View full-size photo · Photo: Open Food Facts contributors, CC BY-SA

Lay's Chips Patatje Joppie

by Lay's in Crisps Barcode 8710398164216
Nutri-Score
Poor nutritional quality
Processing (NOVA)
Unknown

Lay's Chips Patatje Joppie by Lay's provides 529 kcal per 100 g, with 1.8 g of sugars and 6.1 g of protein. That is 65% less sugar than the average product in this category. Its Nutri-Score is D. It is listed in the Crisps category.

Nutrient levels per 100 g

Fat
32 g · High
Saturated fat
3.9 g · Moderate
Sugars
1.8 g · Low
Salt
1.3 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 529 kcal 479 +11%
Total fat 32 g 24.4 +31%
Saturated fat 3.9 g 3.8
Carbohydrates 52 g 54.3
Total sugars 1.8 g 5.2 −65%
Protein 6.1 g 8.4 −27%
Salt 1.3 g 1.7 −24%

Category average across 3480 Crisps products on Foodmetria.

Compared with other crisps

Calories higher 23%
Sugars lower 34%
Salt lower 41%
Saturated fat higher 21%
Protein top 59%

Bar shows the share of products in this category that contain less of the nutrient.

Product details

Sold in
France
Barcode
8710398164216

Prices reported by shoppers

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Frequently asked questions

How many calories are in Lay's Chips Patatje Joppie?

Lay's Chips Patatje Joppie contains 529 kcal per 100 g.

How much sugar is in Lay's Chips Patatje Joppie?

Lay's Chips Patatje Joppie has 1.8 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Lay's Chips Patatje Joppie healthy?

It has a Nutri-Score of D (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.

Source: Open Food Facts (ODbL). Last updated March 26, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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